Pasta and Mozzarella Salad

Pasta and Mozzarella Salad (from Pat’s kitchen)
Feeds 6-8 as a side salad 

16 oz (or slightly less) corkscrew or other pasta
10 oz fresh spinach, torn (I have also used chopped blanched baby kale)
8 oz cubed mozzarella cheese
8 oz thin sliced cooked ham or pepperoni in bite size pieces
4 oz diced green chile

Cook and drain pasta. Add other ingredients and toss with dressing (see below). Cover and chill.

Dressing:
Put one egg in blender or food processor. Blend 5 seconds. With blender running, slowly add 3/4 c olive oil until thick. Add 1/2 c grated parmesan cheese, 1/4 c white wine vinegar, 1/2 t ground pepper, 1/2 t salt, 1/4 t ground cloves, and 1-2 garlic cloves. Blend until smooth.